Chicken Teriyaki meatballs with edamame and snow peas

So I'm on a "let's save money and eat healthier" kick right now. I pulled this recipe out, since its one I've had laying around since December of '08. I'm glad I finally gave it a try-- this will for sure be on our repeat meal list. I substituted ground turkey for the chicken, and brown rice for white rice (since that's what I had on hand).  This originally (photo included) appeared in the December 2008 issue of Real Simple.

hands on time: 20 minutes

total time: 30 minutes

servings: 4

1.5 cups long grain rice

1.25 pounds ground chicken

2 T grated fresh ginger

2 T canola oil

.5 pounds snow peas, halved crosswise (about 3 cups)

1 cup frozen shelled edamame, thawed

.5 cup low sodium soy sauce

2 T brown sugar

1. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
6. Serve the meatballs, vegetables, and sauce over rice.

--
Jessica L Kendrick